Sugared Shortbread

Adapted from Amy Casey, via New York Times Cooking (The New York Times Company, 2012)

Makes about 16 cookies

In 2012, The New York Times invited readers to submit their favorite cookie recipes, and Amy Casey—who writes the blog Amy Casey Cooks—contributed this unusual shortbread, later adapted by Melissa Clark. It uses melted butter and a small amount of rice flour, which gives the cookies a delicate, sandy texture—almost crystalline—especially with the generous coating of sugar on top and bottom.

240g all-purpose flour
36g rice flour (not sweet rice flour)
62g sugar, plus more for sprinkling over the top
1/2 teaspoon fine sea salt
227g unsalted butter, melted and cooled

Heat the oven to 350°F. If using convection, bake at 325°F. When baking cookies, it is a good idea to wait about 20 minutes after the oven reaches temperature so the heat is steady and accurate.

Line an 8-inch square pan with parchment. A sheet sized for a half-sheet pan, cut in half, works perfectly and gives you handles on two sides, making it easy to lift the shortbread out after baking.

Whisk together the all-purpose flour, rice flour, sugar, and salt in a bowl. Stir in the melted butter. Transfer the mixture to the prepared pan and press it evenly into the bottom. I use a blending fork at first, though you can also pat it in with your hands, then smooth the top with a small offset spatula.

Sprinkle the top generously with sugar and bake for 40 to 45 minutes, until pale gold. Cut into pieces while still warm. A bench scraper makes this especially easy. Using the parchment handles, lift the shortbread from the pan, transfer it to a rack, and let it cool completely before eating.

Notes

This recipe is a small miracle. It comes together in minutes, requires no mixer, and produces a shortbread that is both simple and memorable.

I keep jars of the dry ingredients already measured so all I have to do is add melted, cooled butter.